August 14, 2011

Cheezy Veggie Flax Crackers & Cucumber Dill Cashew Cheese Dip

Inspired by a Facebook post from Viva Institute of some very appealing carrot fax crackers they prepared in their kitchen I tried some of my own with some fresh baby carrots and zucchini from the garden.  I was chatting with someone on their site and they mentioned they used 1 cup of flax seeds to two cups of nuts for a crispier, flakier cracker.  I also thought the tahini marinade I use for my kale chips might add a little cheezy zing to the crackers.  Here's what I came up with.  

Cheezy Veggie Flax Crackers

I used: 1 cup flax seed, 2 cups macadamia nuts, 1 cup pumpkin seeds, 1/2 cup sun dried tomatoes soaked in 1 cup filtered water, finely grated zucchini & carrots, a few fresh herbs from the garden, and a little sauce made with the water from the sun dried tomatoes, 1 1/2 TB tamari, 2 heaping TB of tahini, 1/4 cup nutritional yeast, and a dash of chili powder, cayenne, and sea salt.

I soaked the flax seeds in 1 1/4 cups water and the pumpkin seeds and macadamia nuts for two hours or more.  I blended half the macadamia nuts and pumpkin seeds in the food processor with the tomatoes and soak water from the tomatoes with the herbs and seasonings.  I tossed the grated zucchini & carrots in with the flax seeds,  nuts, and pumpkins seeds and dehydrated for not quite 18 hours, turning over half way through so they would dry thoroughly.

I made a nice cool cucumber dill cashew cheese dip to go with them. These crackers came out really great.  It made for a nice summer meal.

Cucumber Dill Cashew Cheese

2 cups cashews
1 cup filtered water or rejuvelac
1/3 cup red bell pepper, diced
2 1/2 TB green onion, chopped, I used a fresh white one from the garden.
2 TB dried dill or 1 TB fresh dill
1 clove garlic, minced
2 tsp tamari
1/4 tsp sea salt, or to taste
Pinch red pepper flakes

Dash of fresh ground pepper.
1 medium to large fresh cucumber, diced

Blend the cashews and filtered water until very smooth. Place in a 1/2 gallon open-mouth glass jar or pitcher.  Cover lightly with plastic wrap and secure with a rubber band.  Cover with a towl and allow to sit in a warm place overnight.

Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well. 

What a journey, a couple of years ago I could say we were almost vegan.  Now, we're mostly vegan and getting very much into the raw food fun.  My stovetop resembles a prep table most the time now instead of a place to cook food.

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